FOOD WASTE PREVENTION: OVERVIEW & TECHNIQUES

Transcription

1 FOOD WASTE PREVENTION: OVERVIEW & TECHNIQUES Food Loss and Food Waste International Workshop November 8, 2016 Andrew Shakman, Co-Founder & CEO, LeanPath 2016 LeanPath, Inc. All Rights Reserved

2 My Perspective

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8 Food Waste Distribution Source: ReFED, A Roadmap to Reduce U.S. Food Waste by 20 Percent (2016)

9 We Must Manage Two Types of Food Waste Pre-Consumer Kitchen Waste Due to overproduction, spoilage, expiration, trim waste, etc. Controlled by kitchen staff Post-Consumer Plate Waste Due to behaviors, portion sizes, self-service, etc. Controlled by guests

10 Pre-Consumer Estimate

11 The Cost of Waste: 5/Value = 0 Food Disposal Energy/Water Labor Lost Sales/Profit

12 WHY DO WE WASTE FOOD?

13 The Root Causes of Food Waste Overproduction Food Safety Over- Merchandising False Labor/Waste Trade-Offs Customer Experience & Choice Guarantees & Padding Special Meals & Custom Menus Remote Events High Guest Expectations

14 HOW DO WE CHANGE THIS?

15 There Are Many Options Portion Control Trayless Food Donation Food Waste to Agriculture Energy Production Composting Pulping Dehydrating Aerobic Digestion Food Waste Tracking Guest Awareness Programs Garbage Disposers

16 Food Recovery Hierarchy Preferred Not Preferred

17 Revisiting Benefits of Prevention Financial Environmental Social

18 Benefits: Financial Average Purchase Price PER LB: $5.88 Average Disposal Cost PER LB: $0.04 Source: US Bureau of Labor Statistics& Bucknell University

19 Benefits: Environmental 3.66 GHG Emissions per Ton of Food 0.71 GHG Emissions per Ton of Food

20 Benefits: Social Cost to Recover Food Increased Food Availability Respect for Workers

21 Source: ReFED, A Roadmap to Reduce U.S. Food Waste by 20 Percent (2016)

22 Key Take Away Focus first on food waste prevention because it has the greatest waste prevention impact & greatest ROI

23 WHAT ARE 8 PRIMARY FOOD WASTE PREVENTION SOLUTIONS?

24 Prevention Solutions Diversion Potential Source: ReFED, A Roadmap to Reduce U.S. Food Waste by 20 Percent (2016)

25 Top Three Prevention Solutions Source: ReFED, A Roadmap to Reduce U.S. Food Waste by 20 Percent (2016)

26 Prevention Solutions Maturity Curve Source: ReFED, A Roadmap to Reduce U.S. Food Waste by 20 Percent (2016)

27 WHY WASTE TRACKING & ANALYTICS?

28 Food waste is a behavioral problem. Successful prevention requires everyone to consistently repeat the right behaviors at scale.

29 IMPLEMENTING MEASUREMENT

30 What Gets Measured Gets Managed DATA IMPROVEMENT VISIBILITY BEHAVIOR CHANGE M E T R I C S I N F L U E N C E B E H A V I O R

31 We Must Put Food Waste On the Scoreboard

32 Measurement is the Key MEASUREMENT

33 Food Waste Is a Critical Control Point What can you learn from your trash?

34 Smart Meters Make It Easy 1-step Real-time

35 Tech Tracking Process Example Kitchen Servery Tracking Station Garbage / Disposal

36 Use behavioral science to engage employees and inspire change.

37 Data Moves to Cloud

38 Example Dashboard Reports Total Waste Overview // Top Wasted Foods (by value) // Top Loss Reasons (by value)

39 Waste Overview Reports

40 Breaking Down the Data Drill down into what food items are being wasted, from where and for what reasons.

41 WHAT RESULTS WILL MEASUREMENT PRODUCE?

42 Adjust Production Use knowledge of food types to adjust production levels Change batch production methods Use data to know how much to pad numbers for banquets and buffets

43 Purchase Differently Adjust standing par levels Consider alternate product options with less waste, such as pre-cut / pre-sliced Adjust pack sizes

44 Adjust Order Guides & Menus Create more accurate order guides based on waste trend data Knowing how much of a certain food customers eat on average helps provision the right amount Eliminate high-waste menu items Reduce complexity and streamline inventories

45 Influence Front-Line Behavior Ensure the execution matches the intended plan Identify training needs through data, such as a knife skills course Coach individuals to identify safe re-use opportunities

46 Measureable Impact Save 2-6% or more on annual food purchases. Reduce preconsumer food waste by 50% or more. Save $12 for every $1 spent on food waste measurement programs. * Source: Common LeanPath client results.

47 Additional Benefits SAVE ON LABOR because staff spend less time preparing wasted items. SAVE ON WASTE DISPOSAL COSTS because you re throwing away less. PROTECT THE ENVIRONMENT from the harmful effects of food waste, which produces methane gas. BETTER, FRESHER FOOD adds value to your operation. MARKETING & COMPETITIVE BENEFITS increase customer satisfaction and promote your CSR/green efforts.

48 Reducing food waste is not optional work. Working together, we can create a world with no avoidable food waste.

49 QUESTIONS? Andrew Shakman President & CEO LeanPath, Inc.